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Journal of Food Science Food Engineering, Materials Science, & Nanotechnology Additional moisture during koji preparation contributes to the pigment production of red koji (Monascus-fermented rice) by influencing gene expression
28天前
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改善固态发酵 紫红曲菌 色素生产农产品研究
1个月前
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Thermal degradation kinetics of curcumin in dry-heated turmeric powder studied by front-face synchronous fluorescence spectroscopy
2个月前
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Biosynthesis, production methods, pharmacological properties of Monaspergillus purpura and Ankaxanthin - Aspergillus purpurea: a review
2个月前
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Analysis of the differences in chemical composition between red yeast rice and highland barley red yeast rice
2个月前
已完结
ReadIn vitro HDAC 1 inhibitory activity study of turmeric extract, isolated components, and curcumin
2个月前
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Extraction, purification and applications of curcumin from plant materials-A comprehensive review
2个月前
已完结
nvestigation of in vitro HDAC 1 inhibitory activity of Curcuma longa L. extracts, isolated fractions and curcumin
2个月前
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